Lipid oxidation is the principal cause of quality loss in seafood, which is known to contain
high amounts of polyunsaturated fatty acids. Such quality deterioration, associated with the …

Many polyphenols that contain more than two phenolic hydroxyl groups are natural
antioxidants and can provide health benefits to humans. These polyphenols include, for …

Phenolic compounds, ubiquitous in plants are an essential part of the human diet, and are of
considerable interest due to their antioxidant properties. These compounds posses an …

Phenolics in Food and Nutraceuticals is the first single-source compendium of essential
information concerning food phenolics. This unique book reports the classification and …

Background Extra virgin olive oil (EVOO), the main fat in the Mediterranean diet, is
consumed both raw and cooked. During the cooking process, its major and minor fractions …

Grape phenolic compounds were obtained from grape (Vitis vinifera) pomace by pressing
and posterior maceration. Phenolics resulting of the crude grape extract were fractionated by …

The objective of this research was to evaluate the effect of the addition of two antioxidants
naturally present in olives, hydroxytyrosol (HT) and 3, 4-dihydroxyphenylglycol (DHPG), to a …

To follow the relative rate of oxidative deterioration of edible oils, refined olive, corn and
soybean oils were analyzed periodically for their peroxide value (PV), p-anisidine value (p …

Many byproducts and wastes generated by agroindustries contain polyphenols with
potential application as food antioxidants and preventive agents against skin cancer and …

The challenge of maintaining both quality and safety in the thermal processing of foods
results from the degradation of heat-sensitive quality attributes during processing. The editor …